The wine could still be fermenting.
Did you measure SG before bottling ??

Sulphite will not stop fermentation
it may stun yeast temporarily.

Luc

wrote:

> I hope someone can help. I recently bottled a batch of Brunello that I
> fermented from wine juice. I thought I did everything correct. Racked
> using clean carboys, measured all the sulfites correctly and tested
> the alcohol level throughout fermenting, even sampled along the way
> being very pleased. The wine was bottled about 6 weeks (fermented and
> aged in carboys for about 11 months). I opened a bottle the other
> night to sample and low and behold the top popped almost like a
> champagne bottle and the wine tasted carbonated. What went wrong? Is
> it lost? Tom

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